Rice and Cheese Balls

Ingredients (Makes ~15 Balls):

For the Mixture:

• 2 cups cooked rice (leftover rice works well)
• 1/2 cup mozzarella cheese, shredded (or cubes for stuffing)
• 1/4 cup Parmesan cheese, grated
• 1/4 cup breadcrumbs
• 2 tablespoons fresh parsley or cilantro, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon chili flakes (optional)
• 1/2 teaspoon black pepper
• Salt to taste
• 1 egg (for binding)

For Coating:

• 1/2 cup all-purpose flour
• 1 egg, beaten
• 1 cup breadcrumbs

For Frying:

• Vegetable oil for deep frying

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Instructions:

1. Prepare the Mixture:

   • In a large bowl, combine cooked rice, mozzarella cheese, Parmesan cheese, breadcrumbs, parsley, garlic powder, chili flakes, black pepper, salt, and the egg.
   • Mix well until the ingredients form a sticky, cohesive mixture.

2. Shape the Balls:

   • Take small portions of the mixture (about 2 tablespoons) and roll them into balls. If desired, insert a small cube of mozzarella cheese into the center of each ball for a gooey filling.

3. Coat the Balls:

   • Roll each ball in all-purpose flour, dip it into the beaten egg, and coat it with breadcrumbs. Repeat for all the balls.

4. Fry the Balls:

   • Heat oil in a deep frying pan or skillet to 350°F (175°C).
   • Fry the rice balls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
   • Drain on paper towels to remove excess oil.

5. Serve:

   • Serve hot with marinara sauce, ranch, or a tangy tomato ketchup dip.

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Nutritional Values (Per Ball, Approx.):

• Calories: 90 kcal
• Protein: 3 g
• Carbohydrates: 10 g
• Fat: 4 g
  • Saturated Fat: 1.5 g
• Fiber: 0.5 g
• Sodium: 120 mg